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Roasted Tomato Jam

I usually prefer more of a savory jam or chutney. I had these vine ripe tomatoes sitting on my counter and I got inspired. The heat from the jalapeño and the smokiness from the paprika bring out a bold richness of the tomatoes. This jam is a perfect addition to your condiment selection for this time of the year. Spread it on a piece of toast, eat it with some eggs. You can actually pair it with just about anything…

Put it in a cute jar and bring it on a potluck picnic… sure to impress your friends with your homemade jam!




2 pounds of fresh tomatoes

1/2 cup of brown sugar

1/2 teaspoon of salt

1/2 jalapeño

1/4 teaspoon of fresh ground pepper

1 tablespoon cider vinegar

Pinch of smoked paprika


  1. Broil whole tomatoes and jalapeño in the oven until charred, approximately 10 minutes. Remove and let tomatoes cool, then peel skins off and chop roughly with jalapeño.
  2. Add chopped tomatoes, jalapeño and brown sugar to a medium sauce pan. Bring to a boil and stir gently.
  3. Once boiling, add salt, paprika, vinegar, and ground pepper and cook until thickened and reduced, approximately 20 minutes.
  4. Let sit until at room temperature, then place in a glass jar. Jam will keep for approximately 2 weeks.




Satisfy your senses,
Amanda (follow me on Twitter!)

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